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Parmesan Dutch Baby with Tomato and Basil

Courtesy Anna Painter
Cook Time:
30 mins
Prep Time:
10 mins

Chef notes

We love a Dutch baby pancake. Why? This billowy, oven-baked treat is absolutely perfect for a cozy breakfast or brunch — or even as a dessert! Plus, the batter couldn’t be easier to make. It has just a few ingredients and can be quickly whipped up in a blender. And it’s  the perfect canvas for all sorts of toppings and flavorings such as apples, plums and even with a lemon, vanilla, and blueberry sauce. 

While breakfast for dinner is a classic, I decided to  reimagine this sweet, crowd-friendly pancake into a more savory form for  dinner? I started by removing the sugar from the batter and adding lots of grated Parmesan cheese and freshly ground pepper. While it bakes up to puffed, golden brown-perfection, I made two quick toppings: a lemony ricotta spread and a marinated tomato salad for a summery, savory edge. 

There are a few tricks to making the ultimate Dutch baby. . First, heat the cast-iron skillet as you preheat the oven. A piping hot pan, greased with melting butter, will give your batter the needed blast of heat to help it puff up. Second, start with room temperature eggs and milk. Otherwise, using cold dairy products  will make your Dutch baby less billowy. Finally, once that Dutch baby is in the oven, resist the urge to open the door and take a peek; if you do, you’ll release steam and could cause the baby to sink. In just 20 minutes, you’ll be rewarded with a beautifully puffed pancake. Slather your pancake with ricotta, spoon the tomatoes over top and dig in!

Technique Tip: To quickly bring eggs to room temperature, place them in a medium bowl and cover with hot tap water. Let stand for 5 minutes, then proceed with the recipe. To take the chill off of cold milk, put in a microwave-safe liquid measuring cup and microwave on high for 10 seconds. 

Swap Option: For a more protein-packed topping, use cottage cheese in place of the ricotta. 


  • 3 large eggs, room temperature
  • 2/3 cup whole milk, room temperature
  • 2/3 cup all-purpose flour
  • 3/4 cup grated Parmesan cheese, divided
  • 1/2 teaspoon kosher salt, plus more to taste
  • freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 cup whole milk ricotta
  • teaspoons finely grated lemon zest (from 1 lemon)
  • 2 teaspoons finely chopped shallots
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon red wine vinegar
  • 2 cups grape tomatoes, halved lengthwise
  • 1/4 cup thinly sliced fresh basil
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Place an oven rack in the center position and remove any racks above it. Set a 12-inch cast iron or oven-safe nonstick skillet on the rack. Preheat the oven to 425 F.


In a blender, combine the eggs, milk, flour, 1/2 cup grated Parmesan, 1/4 teaspoon kosher salt and a few grinds of fresh pepper. Process until the batter is smooth. Let the batter rest for 10 minutes.


Carefully remove the preheated skillet from the oven. Add butter to the hot skillet, then tilt carefully so the butter coats the bottom and slides of the skillet. Pour the batter into the skillet, then top with remaining 1/4 cup Parmesan. Bake until puffed and golden brown, about 20 minutes.


Meanwhile, in a medium bowl, combine ricotta and lemon zest. Season to taste with salt and pepper.


In a second bowl, combine shallots, oil and vinegar. Season to taste with salt and pepper. Let stand for 10 minutes.


Just before serving, add tomatoes and basil to the bowl with the shallots. Spoon the ricotta over the warm Dutch baby. Spoon the tomato salad over the ricotta and slice the Dutch baby into wedges.